Keto Chocolate Brownie Loaf: A Decadent Low-Carb Delight
When it comes to satisfying your sweet tooth on a keto diet, nothing beats a rich, moist, and indulgent chocolate brownie loaf. This Keto Chocolate Brownie Loaf recipe is not only the perfect balance of sweetness and decadence, but it is also gluten-free and low-carb, making it an excellent treat for anyone following a ketogenic lifestyle. Whether you’re looking for a keto-friendly snack or a dessert that won’t derail your progress, this recipe is sure to impress. Plus, with simple ingredients, it’s quick to make and incredibly delicious.
In this recipe, we combine almond flour, erythritol, cocoa powder, and a handful of other healthy ingredients to create a loaf that’s perfectly moist with a slightly fudgy texture. The addition of Lily’s chocolate chips brings in an extra layer of sweetness and chocolatey goodness without the added sugar, making it the perfect guilt-free treat.
Before we dive into the recipe and instructions, let’s break down the benefits and important details of the ingredients and nutritional information to make sure you’re fully equipped to bake the perfect Keto Chocolate Brownie Loaf.
Key Ingredients for the Keto Chocolate Brownie Loaf
- Almond Flour (1 cup)
- Almond flour is a popular keto flour substitute that provides a nutty flavor and rich texture to baked goods. It’s low in carbs and high in healthy fats and fiber, making it an excellent option for keto-friendly baking.
- Nutritional Info (per ¼ cup):
Calories: 160
Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Fat: 14g
Protein: 6g
- Erythritol (¼ cup)
- Erythritol is a sugar alcohol that is commonly used in keto baking due to its zero glycemic impact, making it ideal for maintaining ketosis. It is around 70% as sweet as sugar but contains no calories or carbs.
- Nutritional Info (per 1 tsp):
Calories: 0
Carbs: 4g
Fiber: 4g
Net Carbs: 0g
- Cocoa Powder (¼ cup)
- Cocoa powder adds a deep, rich chocolate flavor to this brownie loaf, helping to satisfy your chocolate cravings on a keto diet. Opt for unsweetened cocoa powder to keep it low-carb.
- Nutritional Info (per 1 tbsp):
Calories: 12
Carbs: 3g
Fiber: 2g
Net Carbs: 1g
Fat: 0g
Protein: 1g
- Butter (¼ cup, melted)
- Butter is an essential fat that not only enhances flavor but also helps with the texture, making the loaf tender and moist. It’s high in healthy fats and supports ketosis.
- Nutritional Info (per 1 tbsp):
Calories: 102
Carbs: 0g
Fat: 11g
Protein: 0g
- Eggs (3 large)
- Eggs are a crucial component of any keto recipe as they provide structure and help bind the ingredients together. They are also a great source of protein and healthy fats.
- Nutritional Info (per egg):
Calories: 70
Carbs: 1g
Protein: 6g
Fat: 5g
- Lily’s Chocolate Chips (¼ cup)
- Lily’s Chocolate Chips are a favorite among keto bakers because they are sweetened with stevia and erythritol, containing only a small fraction of the sugar and carbs found in traditional chocolate chips.
- Nutritional Info (per 1 tbsp):
Calories: 40
Carbs: 5g
Fiber: 4g
Net Carbs: 1g
Fat: 3g
Protein: 0g
Instructions for the Perfect Keto Chocolate Brownie Loaf
Step 1: Prepare Your Oven and Loaf Pan
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or line it with parchment paper to ensure easy removal of the brownie loaf once baked.
Step 2: Combine the Dry Ingredients
- In a medium bowl, whisk together 1 cup of almond flour, ¼ cup of cocoa powder, and ¼ cup of erythritol. Make sure there are no lumps in the dry ingredients, and everything is evenly incorporated. This mixture will provide the base for your brownie loaf and create a smooth batter.
Step 3: Beat the Wet Ingredients
- In a separate bowl, melt the butter and allow it to cool slightly. Once cooled, add the butter, 3 large eggs, and a teaspoon of vanilla extract (optional) to the bowl. Use a hand mixer or a whisk to beat the mixture until smooth and fully combined. The eggs should be well-beaten and incorporated into the melted butter.
Step 4: Combine the Wet and Dry Ingredients
- Gradually add the wet ingredients into the dry ingredients, stirring continuously to combine. The batter should be thick but smooth. You can adjust the consistency by adding a small amount of unsweetened almond milk if necessary, but be careful not to make it too runny.
Step 5: Add the Lily’s Chocolate Chips
- Once the batter is well-mixed, fold in the ¼ cup of Lily’s chocolate chips, ensuring they are evenly distributed throughout the batter. These chocolate chips will melt slightly as the loaf bakes, creating pockets of melted chocolate goodness.
Step 6: Pour the Batter into the Loaf Pan
- Pour the prepared batter into the greased or lined loaf pan. Use a spatula to smooth the top of the batter evenly. Tap the pan on the counter a couple of times to release any air bubbles and ensure the batter is evenly distributed.
Step 7: Bake the Brownie Loaf
- Place the loaf pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top of the loaf should be firm to the touch and slightly cracked. If the toothpick comes out with a few moist crumbs but no wet batter, it’s ready to come out.
Step 8: Cool and Slice
- Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice the loaf into thick pieces and serve. The brownie loaf should have a slightly fudgy, moist texture.
Nutrition Information per Serving (1 slice)
- Calories: 180
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Fat: 15g
- Protein: 5g
Smart Points (WW)
- For those following Weight Watchers, this Keto Chocolate Brownie Loaf comes in at 4 SmartPoints per serving (based on 8 slices).
Helpful Tips for the Perfect Keto Brownie Loaf
- Check Your Almond Flour: Not all almond flours are created equal, so be sure to use blanched almond flour, which has a fine texture and works best for this recipe. Coarse almond meal can result in a denser loaf.
- Add-ins: Feel free to personalize the loaf by adding your favorite keto-friendly ingredients, such as chopped walnuts, pecans, or even unsweetened coconut flakes for an added crunch.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months.
- Make It Sweeter: If you prefer a sweeter brownie loaf, feel free to increase the amount of erythritol or even add a few drops of liquid stevia to the batter.
Conclusion
This Keto Chocolate Brownie Loaf is not only delicious but also low in carbs, making it a great option for those following a ketogenic or low-carb diet. The combination of almond flour, cocoa powder, and erythritol creates a perfect texture that resembles traditional brownie loaves but without the sugar and carbs. With only a few basic ingredients, you can indulge in a sweet treat without guilt.
By following these easy instructions, you’ll have a brownie loaf that is the perfect balance of fudgy, sweet, and satisfying. Whether you’re following a keto, gluten-free, or low-carb lifestyle, this recipe is a must-try!
Feel free to share this recipe with friends and family, and be sure to leave a comment letting me know how your loaf turned out!